May 30, 2018


Food › pasta › recipe › side › vegetable ›

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1 lb fresh asparagus spears, trimmed to 1" pieces
4 C chicken broth
2 T olive oil
1 onion, diced
1 stalk celery, diced
1 C arborio rice
1/2 C dry white wine
1/2 C grated Parmesan cheese
juice and zest from 1 lemon
    Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto. Heat olive oil in a large skillet over medium heat. Saute asparagus 5 minutes until just tender. Remove to small bowl. Cook and stir onion, and celery until vegetables are tender, about 5 minutes. Stir in arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir until asparagus is hot and fork tender. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

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